Thick rich boletus soup with chicken and noodles is an appetizing dish that not only saturates and warms, but also fills the house with a magical aroma. This hearty and at the same time light dish is especially important in winter.
It is necessary
- - 300 g boletus boletus;
- - 600-700 g of chicken (1/2 carcass);
- - 200 g of vermicelli;
- - 1 carrot;
- - 1 onion;
- - 1 small zucchini;
- - 1 clove of garlic;
- - 4 feathers of green onions;
- - 3 sprigs of parsley;
- - 10 g butter;
- - Bay leaf;
- - 3 black peppercorns;
- - 1 dried clove;
- - salt;
- - vegetable oil.
Instructions
Step 1
Pour 2 L of water over the chicken in a saucepan and place the cookware over high heat. Bring the liquid to a boil, remove the resulting foam with a slotted spoon and cook the bird for half an hour. Better to cook the soup in a second broth. Drain the first liquid after boiling, pour clean water into a saucepan and put it back on the stove.
Step 2
Peel the onion and carrots and cut them into small cubes. Clean off the dirt from the mushrooms, rinse them very thoroughly under running water, soak in hot water for 10 minutes, drain in a colander and add to the chicken. Peel off the zucchini and cut into thick strips. Chop green onions and parsley thinly.
Step 3
Remove the finished chicken half from the broth, place on a cooling tray and set aside. Strain the broth, return it to the pot and place it on a hot burner.
Step 4
Heat vegetable oil in a skillet nearby and fry the onion and carrot cubes in it for 4 minutes, stirring constantly with a wooden spatula. A minute before the end of cooking, add a clove of garlic, chopped with a knife, but not crushed in a press.
Step 5
Transfer the finished frying to a saucepan. Send the sliced zucchini there. Boil the mushroom soup for 5 minutes, then add the herbs and simmer the dish for a few more minutes.
Step 6
Dip the noodles in salted water boiling in a saucepan on a nearby burner for 3 minutes and transfer to a colander. Toss it, along with the butter stick, cloves, peppercorns and bay leaf to the rest of the ingredients, salt to taste and mix well.
Step 7
Remove the soup from heat, let it brew for half an hour and pour into bowls. Serve the first course hot with a spoonful of sour cream, fresh bread or croutons. Separate the chicken meat from the bones, cut it into slices and place in each portion of the boletus soup.
